Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2004.02.003
DC FieldValue
dc.titleAntioxidant activity and phenolic content of selected fruit seeds
dc.contributor.authorSoong, Y.-Y.
dc.contributor.authorBarlow, P.J.
dc.date.accessioned2014-06-23T05:32:09Z
dc.date.available2014-06-23T05:32:09Z
dc.date.issued2004-12
dc.identifier.citationSoong, Y.-Y., Barlow, P.J. (2004-12). Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry 88 (3) : 411-417. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2004.02.003
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/75586
dc.description.abstractThe total antioxidant capacity and phenolic content of edible portions and seeds of avocado, jackfruit, longan, mango and tamarind were studied. In addition, the relationship between antioxidant activity, phenolic content and the different degrees of heating of mango seed kernel was investigated. The seeds showed a much higher antioxidant activity and phenolic content than the edible portions. The contribution of all the fruit seed fractions to the total antioxidant activity and phenolic content was always >70%. ABTS cation radical-scavenging and FRAP assays were employed for the determination of antioxidant activity; FCR assay was used to measure the total phenolic content. The AEAC and FRAP of ethanolic extracts of MSKP products increased to a maximum after heating to 160°C. The total phenolic content in extracts of MSKP products increased from 50.3 to 160 mg/g GAE with an increase in heating temperature to 160°C. © 2004 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2004.02.003
dc.sourceScopus
dc.subjectABTS, 2,2 ′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)
dc.subjectAEAC, L-ascorbic acid-equivalent antioxidant capacity
dc.subjectFCR, Folin-Ciocalteu reagent
dc.subjectFRAP, ferric-reducing antioxidant power
dc.subjectGAE, gallic acid equivalents
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2004.02.003
dc.description.sourcetitleFood Chemistry
dc.description.volume88
dc.description.issue3
dc.description.page411-417
dc.description.codenFOCHD
dc.identifier.isiut000223384900013
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